Chef Gladys Nyoth of Mbombo Presents “Alice in Motherland”

Have you ever been taken on a visual and musical journey while eating a meal?

I have to tell you… it’s quite a unique and special experience. A few weeks ago, I attended Chef Gladys Nyoth of Mbombo restaurant’s “Alice in Motherland” pop up dinner. The dinner took place at DTLA’s Think Tank Gallery  during the “Break Bread” exhibit ( A 7.5 SQ FT Art Installation and Art Show by Scott Hove & Baker’s son showcasing 30 days of culture). 

I couldn’t think of a better place for Chef Gladys to have this pop up dinner. The art (which the majority of it was made out of CAKE!… yes, I said cake) went perfectly with her play on the theme of Alice in Wonderland. 

The night was whimsical and magical, and it was a unique way to showcase West African food, a cuisine that not many people are used to eating or have even had. It was especially special to me because I am West African, as is Chef Gladys, and it was really cool to see people experience some of the things that we eat on the regular. 

Chef Gladys’ mission is to showcase West African food and that it can be considered fine dining just like French or Italian, etc cuisine is normally considered. The menu of the night was beautiful and truly elevated all of the dishes from being home cooked meals to those worthy of being served in a restaurant. 

Bastilla– A light, crispy warqa pastry shell with layers of savory saffron chicken, spicy omelet stuffing, and crunchy topping of fried almonds sweetened and flavored with orange flower water. This was delicious! The saffron chicken was so fragrant and delicious. 

Poisson Braise– Trout marinated in a traditional ginger based sauce and broiled in oven. Served with Cameroon irresistible Chilli pepper sauce. And she is correct, that Cameroon chili pepper sauce really is irresistible! It went perfectly alongside the fish and a side of white rice.

African “Iles Flottantes”– Our African version of the floating islands: Fluffy Meringue floating on top a coconut cream based creme anglaise, sprinkled with a duet of caramel and chocolate sauce and topped with almonds and coffee soil. This was equally a beautiful and delicious dessert. 

I just loved the whole experience and food so much that I had to have a convo with Chef Gladys, and she was gracious enough to sit down and talk with me.

Meet Chef Gladys Nyoth

What does Mbombo mean and what is your vision for the restaurant?

Mbombo comes from my tribe, the Bassa Tribe in Cameroon. Traditionally if you have an elder in the tribe that carries a name that name will be passed down to the next generation. Example, my grandmother’s name was Catherine Nyoth and my middle name is Catherine. Part of my name has her name in it…that’s why we are each other’s mbombo. It’s like a homonym. We are two different people, but we are the same. 

And that’s my vision for the restaurant. To use a creative platform that will bridge the gap between the western world and African continent. To show that yes, we have our differences but when it comes down to it we are really all the same. 

How did the idea of Alice in Motherland for the pop up dinner come to place?

The idea came from the original them of the Break Bread installation and exhibition. They invited Mbombo to be a part of it, and I know the artists Scott and Bakerson’s paintings and work very well. I thought it would amazing to create a fantasy experience where people could connect, and I could showcase the culture with an African tribal layer. 

How did you first get into cooking?

“It’s called being African!” (laughs) These are things you can’t escape because it is apart of the culture. Cooking and hospitality are what makes up our culture. I always admired the cuisines of Africa as a kid. I knew I loved it, but it didn’t hit me until later that this was a natural part of me…to be hospitable and that it went so well with my cooking sills. Cooking then found me again through my journey in LA as I was looking for place in my world where I could be in the moment and connect with people. 

What is your favorite meal to cook for a loved one?

No special dish. It’s more of a listening process where I show someone I love and I basically ask them, “Can I get to know you through your palate?” Let me get your essence through what you like to eat, and I’ll make a dish around that.

What are your hopes/aspirations for African cuisine becoming more mainstream?

I hope that through legacies like mine (or others) that we can take our cuisine and uphold it to the standards that mirror other cuisines’ standards. Within our culture because of the mass production we lose quality of the food and presentation. Everything is family style, and for us to be respected within the food industry we have to be able to have the preparation and expertise at the same level as others. I hope that more of the world will get to try African cuisine.